This recipe was really simple to cook and absolutely delicious. However, tracking down cranberries in Lyon proved problematic. I thought cranberries were in vogue but apparently not in this gastronomic centre. Eventually, after several fruitless forays to some local supermarkets (and not to beaten) we made the “pilgrimage” to the “English” Food shop aptly named “Little Britain”. Success, a jar of cranberry jelly! Not quite what I wanted but you learn to be adaptable!
I still need to buy some cranberries or cranberry jelly in Portugal as I will definitely be cooking this recipe again. But that’s another day and another story.
Cranberry and Orange Pork
Todays recipe is courtesy of one of my blogging buddies
seashells by the seashore
1 pork tenderloin (porco lombo)
85 ml cranberry sauce
3/4 pint orange juice
1/2 pint water
4 dessert spoons of brown sugar
1 teaspoon of mustard
1/4 ground cloves depending on your personal preference
2 dessert spoons of plain flour to coat meat and thicken sauce
Pepper and salt to taste
Melt butter/margarine in heavy frying pan (with lid). Add diced pork and fry quickly just to colour and seal edges.
Add flour and coat meat.
Add orange juice, water, cranberry sauce, sugar mustard, cloves, salt and pepper
Cover and allow to simmer until meat is tender. Allow 1 1/2 to 2 hr
(Alternatively cook in a crock pot on low for about 6 or so hours.)
Serve with Rice
You may also like to try Piglet’s Portuguese Salad
For newcomers to my blog I created my weekly recipe challenge as I was stuck in a “culinary rut” so one of my New Year’s Resolutions is to research and cook one new recipe each week; photograph the results, both successes and failures, and post to my blog.
Please don’t forget folks, if you have a recipe (especially low-calorie) you would like me to cook, and then share just drop me an email. Contact details in “about” page